Starting with Olmecs, Mayans and Aztecs, chocolate began some 2,000 years ago. It’s been described as the gift of gods, as well as “sinfully dark.” It’s a gift of love and a source of contention. It is a cherished comfort food, appetite suppressor and health remedy. So what chemistry is behind this alluring treat? Join us with Dr. Greg Ziegler as he melds the process and the sensory experience of chocolate!
“From Cocoa Buds to Taste Buds – The Chocolate Process and Sensory Experience” A short presentation followed by Q&A with speaker, Dr. Greg Ziegler, Penn State University.
What You Will Learn
- How chocolate is made.
- Natural and social history of chocolate consumption.
- Active chemical constituents of chocolate.
- Unique sensory attributes of chocolate.
- And much more…
Date: Thursday, May 17, 2012
Time: 2:00-3:00 pm ET
Meet Your Experts
Greg Ziegler received his B.S. degree in food science from Penn State University, an M.S. in food science from Clemson University and Ph.D. in food engineering from Cornell University. He is currently Professor of Food Science at Penn State, where he teaches and conducts research on, among other things, chocolate and confectionery.
Sara Risch is the Director of R&D and QA for Popz Europe, a microwave popcorn company. Prior to joining Popz, she had her own consulting business, working with food, flavor and packaging companies. She received her both her B.S. and Ph.D. in Food Science from the University of Minnesota. She has an M.S. in Food Science from the University of Georgia. Her work has focused primarily on microwave foods and food-package interactions
Chocolate, The New Health Food, or is It? - ChemMatters, April 2009
The Fine Print
ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.